The effects on colour, texture and sensory attributes achieved by washing black tilapia flesh with a banana leaf ash solution

QR Code

The effects on colour, texture and sensory attributes achieved by washing black tilapia flesh with a banana leaf ash solution

The washing of freshwater fish with clarified solutions of banana leaf ash to remove the muddy odour and flavour is common both in Bangladesh and Indian households. However, no scientific study has been done to evaluate its effectiveness. This study was, therefore, done to show the effect of the was...

Full description

Bibliographic Details
Main Authors:	Mohsin, Md., Bakar, Jamilah, Selamat, Jinap
Format:	Article
Language:	English
Published:	Blackwell Science 1999
Online Access:	http://psasir.upm.edu.my/id/eprint/113140/ http://psasir.upm.edu.my/id/eprint/113140/1/113140.pdf

Similar Items

The effects on colour, texture and sensory attributes achieved by washing black tilapia flesh with a banana leaf ash solution
by: Mohsin, Md, et al.
Published: (1999)

Effect of alkali washings on the quality of black tilapia fillets
by: Bakar, Jamilah, et al.
Published: (1999)

The effect of alkaline and acid washings on the quality attributes of tilapia muscle
by: Bakar, Jamilah, et al.

Effect of acid washings on the quality of black tilapia fillets
by: I. A., Nurul, et al.
Published: (1999)

Drying, colour and sensory characteristics of ‘Berangan’ banana (Musa accuminata) flesh dried using a microwave oven
by: H'ng, Sin Ying, et al.
Published: (2018)

The effect of tamarind (Tamarindus indica) and lime (Citrus medica) juice washing on the sensory attributes and the rancidity development in breaded tilapia - A preliminary study
by: Bakar, Jamilah, et al.
Published: (1997)

Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
by: Ahmad, Nurul Izzah
Published: (2000)

Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
by: Ali, Abdelrahim Abdelbagi, et al.
Published: (2001)

The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing.
by: Jalili, Maryam, et al.
Published: (2011)

Effects Of Washing With Potassium And Sodium Hydroxide Mixtures In The Development Of Rancidity In Black Tilapia (Oreochromis Mossambicus) Fillets And The Frying Oil
by: Yusoff, Anida
Published: (2003)

Persistence of chloramphenicol in the fish flesh patin (Pangasius hypothalamus) and tilapia (Oreochromis niloticus)
by: Khan Chowdhury, Ahmed Jalal, et al.
Published: (2016)

Effects of washing pre-treatment on mercury concentration in fish tissue.
by: Hajeb, Parvaneh, et al.
Published: (2009)

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
by: Syifa, Alam Shah, et al.
Published: (2016)

Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)
by: Bakar, Jamilah, et al.
Published: (2002)

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
by: Alam Shah, Nur Syifaa, et al.
Published: (2016)

Sensory attributes of dishes containing shrimp paste with different concentrations.
by: Selamat, Jinap, et al.
Published: (2010)

Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique
by: Bakar, Jamilah, et al.
Published: (2001)

Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours
by: Mohammad Zahirul Islam,, et al.
Published: (2020)

Red-fleshed pitaya (Hylocereus polyrhizus) fruit colour and betacyanin content depend on maturity
by: Ding, Phebe, et al.
Published: (2009)

Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
by: Yong, Hui Yin
Published: (2019)

Carotenoid stability and quantity of different sweet potato flesh colour over postharvest storage time
by: Hussein, Suhair, et al.
Published: (2014)

Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf
by: Azli, Siti Nur Shafiqah, et al.
Published: (2018)

Colour texture image classification using colour completed local binary pattern (CCLBP)
by: Al Aidaros, Hussein Ali Hasan
Published: (2019)

Analysis on texture and colour based features of periocular for low resolution colour iris images
by: Anis Farihan, Mat Raffei, et al.
Published: (2018)

Sensory-based colour sorting automated robotic cell
by: Ata, Atef A, et al.
Published: (2005)

Nutritional quality of spray dried protein hydrolysate from Black Tilapia (Oreochromis mossambicus)
by: Abdul-Hamid, Azizah, et al.
Published: (2002)

Comparison of physicochemical characteristics and sensory attributes of four different chicken breeds from the genuine and selected local market
by: Selamat, Jinap, et al.
Published: (2022)

Thermal, physico-chemical and sensory properties of red tilapia (Oreochromis niloticus)
by: Ebrahimian, Mahshid
Published: (2012)

Sensory, biochemical and microbiological changes of farmed catfish (Clarias batrachus, Linnaeus) and red tilapia (Oreochromis sp.) at Ambient Storage
by: Bakar, Jamilah, et al.
Published: (1995)

The effect of maturity stages of banana on the formation of acrylamide in banana fritters
by: Daniali, Gisia, et al.
Published: (2013)

Patterns of colour inheritance from crossbreeding between Red hybrid tilapia (Oreochromis sp.) and GIFT tilapia (Oreochromis niloticus)
by: Nwachi, O. F., et al.
Published: (2020)

Sexual restiveness and colouration between partial diallel cross of genetically improved farmed tilapia 'GIFT' and UPM red tilapia
by: Nwachi, Oster F., et al.
Published: (2020)

Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat
by: Rusman, Aifa Hazurin, et al.
Published: (2024)

Sensory analysis of texture and appearance lip balm containing olive oil
by: Ab. Hadi, Hazrina, et al.
Published: (2016)

Measuring Emotional Response to Sensory Attributes: Context effects
by: Nijman, Marit
Published: (2019)

Consumers’ preference on goat’s milk based on sensory attributes
by: Ismail, Alia Khalidah, et al.
Published: (2021)

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review.
by: Karim, Roselina, et al.
Published: (2013)

Physiological and biochemical attributes of red-fleshed dragon fruit, Hylocereus Polyrhizus / Punitha a/p R. Vasanthan.
by: R. Vasanthan, Punitha
Published: (2010)

Object class recognition using combination of colour dense SIFT and texture descriptors
by: Rassem, Taha H., et al.
Published: (2019)

Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
by: Abdulhameed, Asmaa A., et al.
Published: (2016)